Electronic Resource
[s.l.]
:
Nature Publishing Group
Nature
172 (1953), S. 957-957
ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] The property of supercooling is completely destroyed by heating the viscous sulphur in a vacuum. The freshly vacuum-baked or vacuum-distilled viscous sulphur crystallizes within a few minutes, when poured into water or liquid air. Older preparations preserved in a vacuum by sealing them off in ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/172957a0
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